“It is certainly a great idea to cook with invasive species, but a challenging one,” Andrew Esterson, a restoration ecologist, explains. “Education would go a long way. Perhaps if there was a demand for nutria it would start showing up at farmers markets or on the shelves at grocery stores.” Esterson’s first time cooking with an invasive species was for the 2018 Invasive Species Cook-Off, and he took home first prize in the meat category. His winning recipe? Nutria chile verde.
Check out the story here and link to the new film Rodents of an Unusual Size.